Do you love hash browns? How about quiche? Here’s a new twist on combining your two favorites. Ideal for breakfast, brunch, or just about anytime.


– 16 ounces shredded potatoes or frozen hash browns

– 8 beaten eggs (divided)

– 2 tablespoons all-purpose flour

– 1 tablespoon olive oil

– ¼ teaspoon salt

– 2 cups finely chopped broccoli florets

– 1 cup shredded cheese

– ¾ cup diced smoked ham

– ¾ cup sour cream

– ¼ cup minced fresh chives

– ⅛ teaspoon ground pepper


Preheat oven to 375°F. Generously coat a 9-inch pan with cooking spray. Line a rimmed baking sheet with foil. If using hash browns, squeeze any excess moisture from the thawed potatoes.

Toss shredded potatoes (or hash browns) with ¼ cup egg, flour, oil and salt in a medium bowl. Pat the mixture into the bottom and 2 inches up the sides of the prepared pan. Bake until the potatoes are beginning to brown at the edges, 35 to 40 minutes.

Fill the crust with broccoli, cheese, and ham. Whisk the remaining 1½ cups egg, sour cream, chives and pepper in a medium bowl. Place the pan on the prepared baking sheet and pour the egg mixture over the filling.

Bake the quiche until the center is just set, 50 minutes to 1 hour. Let cool for 15 minutes.

Run a knife around the edges to loosen the sides, remove the pan sides and cut the quiche into wedges.